Sorghum Flour - An Indispensable Ingredient
The Origin of Sorghum Flour
Sorghum flour is a beige (or light) flour with a neutral to sweet flavor that some people describe as slightly earthy or nutty.
Surprisingly, it was first found growing in Australia and Africa over 5,000 years ago. Nowadays, it’s within the top five most essential kinds of cereal grown around the world. It’s an environmentally responsible crop which is naturally drought tolerant and is versatile as food, animal feed, and fuel.
There are different types or colors of sorghum, which is determined by the genes of the grain. The most common variety used as an ingredient is White Sorghum, which requires no bleaching and is naturally white in color. Other milled types include Black Sorghum, Burgundy Sorghum, Waxy Sorghum, Pearled Sorghum, and Whole Grain Sorghum.
First of all, let’s take a look at the nutrition facts of sorghum flour. In 1/4 cup (96 grams) of sorghum flour contains:
- Calories: 316
- Carbohydrates: 69 grams
- Protein: 10 grams
- Fiber: 6 grams
- Fat: 3 grams
(% Daily Value)
- Magnesium: 37%
- Copper: 30%
- Vitamin B1: 26%
- Vitamin B6: 25%
- Phosphorus: 22%
- Vitamin B2: 7%
- Vitamin B5: 7%
- Iron: 18%
- Zinc: 14%
- Potassium: 7%
What wonderful nutrition facts! But, how do those nutrients work in our bodies?
Gluten-free and Non-GMO
Without a doubt, sorghum flour is gluten-free. In fact, using this flour helps smooth the digestion of many foods and prevents some gastric problems. Some examples of these are diarrhea, fatigue, bloating, and constipation.
Also, it is nontransgenic (non-GMO). Non-GMO foods help prevent risks of digestive issues, learning disabilities, allergies, and inflammation.
Unlike refined grains, the grinding process of sorghum retains their bran and germ. As a result, this flour keeps most of its dietary fiber. High-fiber foods, in general, are good for cardiovascular, digestive, and hormonal health.
Great Antioxidants Source
Similar to fiber, sorghum flour contains many antioxidants present in anti-inflammatory foods. These things help people fight diabetes, cancer, heart disease, and neurological disorders. In addition, they are part of a healthy diet to elongate your life.
On top of that, there is an excellent source of phytochemicals in sorghum flour. That includes tannins, anthocyanins, phytosterols, policosanols, and phenolic acids. In other words, this flour has as many health benefits as many of your favorite fruits, such as apples, bananas, and cherries.
Lower Glycemic Index
In comparison with other whole-grain flours, sorghum flour has a lower glycemic index. Therefore, consumers tend to have a slower digestion process than others. Slow digestion helps people with diabetes as it reduces the glucose (sugar) released into the bloodstream.
Likewise, sorghum flour makes you feel full fast. This prevents the blood sugar levels to spike, causing fatigue, moodiness, cravings, and overeating.
Wheat Flour Substitute
Thanks to its smooth texture and sweet taste, sorghum flour is the No.1 choice of wheat flour substitutes. It is a wonderful ingredient in baking cakes, bread, cookies, or muffins.
Currently, sorghum appears in many bakeries in the US. Not to mention, it has its own throne. The reason is that it helps the bakers cut back on sugar and preservatives. On the other hand, consumers can avoid some artificial thickening agents from packaged products. Consuming these agents can lead to many health issues, such as lowering blood sugar levels.
In savory recipes, adding a little sorghum flour helps thicken sauces. This will help you with all your roux cooking needs when deciding to have a little French culinary action in your kitchen.
Here are some tips for the best results in using sorghum flour:
- There are many kinds of sorghum flour. However, not all are beneficial to receive good results; buy unrefined, unenriched, or unbleached ones.
- Keep in mind that sorghum flour goes well with some gluten-free flours, such as rice flour, corn, or potato starch.
- Although sorghum flour is the best substitute for wheat flour, using it for the whole recipe is not the best idea. Instead, mix it, 15% to 30%, with wheat flour. It will give you a better result. Otherwise, try some binding agents, such as cornstarch or xanthan gum, to make the best texture.
- Besides, adding a little oil will give you a more moist and smoother texture.
- With airtight containers, you can store sorghum flour in the fridge for up to 3 months.
To sum up, sorghum flour is a wonderful element for not only baking but also health improvement. Are you ready to bake? Visit veganrecipes.com for weekly recipes that can use this amazing flour.
If you already used this kind of flour, let us know what you think in the comment section below. If you haven’t, then don’t hesitate. Finally, sign up to VegHealth Institute for a FREE VegHealth Nutrition Guide.